Semolina Cake with Pistachios and Honey
User Reviews
4.9
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
8 Slices
-
Calories
558 kcal
-
Course
Dessert, Baked Goods
-
Cuisine
American
Semolina Cake with Pistachios and Honey
Description
The cake starts with a mixture of all-purpose flour, semolina, baking powder, and salt. Eggs and superfine sugar are beaten until foamy, then vegetable oil is gradually added for moisture and richness. The dry ingredients are folded in carefully to avoid overmixing, followed by ground pistachios and lemon zest for nutty flavor and citrus brightness. The batter is then poured into a prepared springform pan and baked until a skewer inserted comes out clean, ensuring the cake is cooked but not dry. During baking, the cake develops a golden color with a textured crumb from the semolina and pistachios. After baking, a simple syrup of honey, water, and lemon juice is poured over the hot cake, which soaks in to keep the cake moist and give a sweet and tangy finish. The nuts add crunch and richness, while the honey syrup provides a sticky glaze that enhances each bite. This dessert is suitable for afternoon tea or as a sweet finish to meals, with the option to garnish with edible flowers for visual interest.
Ingredients
For the cake:
- 1 tablespoon butter room temperature
- 3/4 cup all-purpose flour 3.75 ounces plus 1 tablespoon, divided
- 2/3 cup semolina 4 ounces
- 1 1/2 teaspoons baking powder
- pinch salt
- 4 egg at room temperature, large
- 2/3 cup sugar superfine, 4.67 ounces
- 1/2 cup vegetable oil
- 1 1/2 cups pistachios unsalted, 8 ounces plus 3 tablespoons, divided
- 1 teaspoon lemon zest freshly grated
- Edible Flowers washed (optional, cute, small
For the syrup:
- 3/4 cup honey
- 1 cup water
- 1 tablespoon lemon juice freshly squeezed
Instructions
For the cake:
- Pre-heat oven to 350 F Degrees. Generously butter and flour (use the 1 tablespoons flour) a 9 inch spring form pan. Set aside.
- In a medium sized mixing bowl, mix flour, semolina, baking powder, and salt. Set aside.
- In the bowl of a food processor, measure 11/2-cups of pistachios and pulse 8-10 times until they are finely ground. Place it in a small bowl and set aside.
- Place the eggs and sugar in the bowl of a standing mixer (you could do this with hand mixer as well) with paddle attachment. Beat on high speed for 5 minutes. Reduce to low speed and slowly add the vegetable oil.
- While it is in low speed, add in the flour mixture in three batches and mix until combined, just until the batter comes together. Do not overmix.
- Fold in the ground pistachios and lemon zest.
- Pour the batter into the prepared pan. Using the back of a spoon or a spatula, ensure that the cake is equally distributed throughout the pan. Bake for 30-35 minutes or until a skewer comes out clean when inserted in the middle.
For the syrup:
- In the mean time, make the syrup. In a small saucepan, place the honey, water, and lemon juice. Bring it to a boil, over high heat. Once it is boiled, turn down the heat to medium and let it simmer until it is reduced by half. This takes 15-20 minutes.
- When the cake is still hot, using a toothpick, poke holes (30-40 holes) on the cake. Using a spoon, drizzle the syrup over the cake making sure that it absorbs it evenly. It is imperative that you do this when it is still hot for the cake to absorb the honey syrup.
- Allow it to cool completely.
- In the mean time, roughly chop 3 tablespoons of pistachios.
- When ready to serve, decorate the top of the cake with pistachios and small flowers, if using.
Notes
- For superfine sugar, pulse granulated sugar in a food processor for about a minute before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Slices
Amount Per Serving
Calories 558 kcal
% Daily Value*
| Calories | 558kcal | 28% |
| Carbohydrates | 72g | 24% |
| Protein | 11g | 22% |
| Fat | 28g | 43% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 86mg | 29% |
| Sodium | 127mg | 5% |
| Potassium | 322mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 48g | 96% |
| Vitamin A | 258IU | 5% |
| Vitamin C | 2mg | 2% |
| Calcium | 87mg | 9% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
